Takeo Murata Kurouchi Series - Yasuki #1 Super Blue Steel Gyuto 180mm

  • Takeo Murata Kurouchi Series - Yasuki #1 Super Blue Steel Gyuto 180mm
  • Takeo Murata Kurouchi Series - Yasuki #1 Super Blue Steel Gyuto 180mm
  • Takeo Murata Kurouchi Series - Yasuki #1 Super Blue Steel Gyuto 180mm
  • Takeo Murata Kurouchi Series - Yasuki #1 Super Blue Steel Gyuto 180mm
  • Takeo Murata Kurouchi Series - Yasuki #1 Super Blue Steel Gyuto 180mm
  • Takeo Murata Kurouchi Series - Yasuki #1 Super Blue Steel Gyuto 180mm
Brand: TAKEO MURATA
Product Code: Takeo Murata Kurouchi Series - Gyuto 180mm
Reward Points: 0
Availability: Out Of Stock
$219 Ex Tax: $219

 

Maker: Takeo Murata
Item Num: ICK-MAR035
Blade length: 180mm
Total length: 300mm
Blade width: 42mm
Blade thickness: 2mm
Item weight: 155g
Blade: Hand made blade by forging high quality iron (Jigane) with Aogami #1 Super Blue Carbon Steel from Yasuki Steel Works (Hagane) core, Kurouchi finish. HRC 64
Bolster: Stainless steel
Handle: Western style pakkawood triple riveted to a full stainless steel tang

Description: Double Bevel
The Gyuto is a Japanese variation of western chef's knife. In other words - all purpose knife. Main difference of a Gyuto from western chef's knife is its thinner blade and much harder steel. It is primarily used for slicing and chopping of vegetables and can also used for slicing of meat, poultry and seafood. 

Takeo Murata is well known as the top knife maker of Shikoku. He hand forges his knives from Yasuki #1 Blue steel near the city of Kochi. His knives represent some of the best Japan has to offer. 
Often referred to as Yasuki #1 Blue Steel this is a great knife makers steel. It is hard, extremely easy to re-sharpen, rust resistant (for carbon steel), capable of an outstanding mirror finish and a long lived edge. This is high performance steel.

When knives are hand forged the steel spends quite a bit of time in the coal fire and the carbon on the outside of the blade burns. This leaves the blade black. Many knives are ground, buffed and polished to expose new shiny metal, but some are left as is. Murata san’s knives are left black, this finish is known as kurouchi. This very traditional way of making a knife is sought after by Japanese knife lovers.

These knives are finished with a Western style pakka wood handle. Pakka wood is basically layers of rose or sandal wood bound with heaps of silicone. This type of handle is very rugged and virtually indestructible. The handle is fixed to the stainless steel tang with three rivets for strength and durability.

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